Grilled Skirt Steak Fajitas

Experience the sizzling goodness of Grilled Skirt Steak Fajitas, a mouthwatering Tex-Mex delight that brings together tender skirt steak and vibrant bell peppers for a fiesta of flavors. The marinated skirt steak takes on the perfect balance of tanginess and spices, while the colorful medley of bell peppers adds a burst of freshness. Wrapped in warm tortillas and served with classic Pico de Gallo, guacamole, and other condiments, these fajitas are sure to elevate your grilling game. Get ready to delight your taste buds and enjoy a festive feast with family and friends!

SERVES 4 to 6

INGREDIENTS:

For the Marinade:

• ½ cup soy sauce
• ½ cup lime juice (from 6 to 8 limes)
• ½ cup canola oil
• ¼ cup packed brown sugar
• 2 teaspoons ground cumin seed
• 2 teaspoons freshly ground black pepper
• 1 tablespoon chile powder (see the headnote)
• 3 medium cloves garlic, finely minced (about 1 tablespoon)
• 2 pounds trimmed skirt steak (about 1 whole steak), cut crosswise into 5- to 6-inch pieces

For the Fajitas:

• 1 large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
• 1 large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
• 1 large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
• 1 white or yellow onion, cut into ½-inch slices
• 12 to 16 fresh flour or corn tortillas, hot
• 1 recipe Pico de Gallo (recipe follows), for serving, if desired
• Guacamole, sour cream, shredded cheese, and salsa, for serving, if desired

INSTRIUCTIONS:

Marinating the Skirt Steak:

1. In a medium bowl, combine the soy sauce, lime juice, canola oil, brown sugar, ground cumin seed, black pepper, chile powder, and finely minced garlic. Whisk until well combined.
2. Set aside ½ cup of the marinade in a separate large bowl for the vegetables. Place the skirt steak in a gallon-sized zipper-lock bag and pour the remaining marinade over the steak. Seal the bag, removing as much air as possible, and massage it to ensure the meat is evenly coated. Lay the bag flat in the refrigerator and turn the meat every couple of hours for at least 3 hours, up to 10 hours, to marinate.

Preparing the Fajitas:

1. While the skirt steak marinates, toss the bell peppers and onion in the reserved ½ cup of marinade. Refrigerate until ready to use.
2. Preheat your grill by lighting a chimneyful of charcoal until it’s covered with gray ash. Spread the coals evenly on one side of the charcoal grate. Set the cooking grate in place, cover the grill, and allow it to preheat for 5 minutes. If using a gas grill, heat one set of burners to high and leave the others off. Clean and oil the grilling grate to prevent sticking.
3. Remove the skirt steak from the marinade and wipe off any excess. Transfer the steak to a large plate.
4. Place a large cast-iron skillet over the cooler side of the grill. Transfer the skirt steak to the hot side of the grill. Cover and cook the steak for about 1 minute on each side, flipping and covering occasionally, until the steak is well-charred and an instant-read thermometer inserted into the center registers 115°F to 120°F for medium-rare or 125°F to 130°F for medium. Transfer the steak to a large plate, tent it with foil, and let it rest for 10 to 15 minutes.
5. Meanwhile, preheat the cast-iron skillet on the hot side of the grill for 2 minutes. Add the pepper and onion mix from the marinade and cook, stirring occasionally, until the vegetables are softened and begin to char in spots, about 10 minutes. Once cooked, transfer the vegetables to a warm serving platter.
6. Thinly slice the skirt steak against the grain and transfer it to the platter with the grilled vegetables.

Serving the Grilled Skirt Steak Fajitas:

1. Arrange the sliced skirt steak and vegetables on the serving platter, showcasing their vibrant colors and enticing aroma.
2. Serve the fajitas immediately with hot tortillas and classic Pico de Gallo, allowing guests to customize their fajitas with guacamole, sour cream, shredded cheese, and salsa, as desired.

CLASSIC PICO DE GALLO:

Makes about 4 cups

INGREDIENTS:

• 1½ pounds ripe tomatoes, cut into ¼- to ½-inch dice (about 3 cups)
• Kosher salt
• ½ large white onion, finely diced (about ¾ cup)
• 1 to 2 serrano or jalapeño chiles, finely diced (seeds and membranes removed for a milder salsa)
• ½ cup finely chopped fresh cilantro leaves
• 1 tablespoon lime juice from 1 lime

INSTRUCTIONS:

1. Season the diced tomatoes with 1 teaspoon of kosher salt and toss them together. Place the seasoned tomatoes in a fine mesh strainer or colander set over a bowl and let them drain for 20 to 30 minutes. Discard the liquid.
2. In a medium bowl, combine the drained tomatoes with finely diced white onion, serrano or jalapeño chiles, finely chopped cilantro leaves, and lime juice. Toss the ingredients together until well combined.
3. Season the Pico de Gallo to taste with salt, ensuring a perfect balance of flavors.
4. Pico de Gallo can be stored in a sealed container in the refrigerator for up to 3 days.

Enjoy the Grilled Skirt Steak Fajitas with Classic Pico de Gallo and your favorite toppings for a festive and delicious Tex-Mex fiesta! Gather your friends and family, assemble the sizzling fajitas, and relish the delectable flavors of marinated skirt steak and grilled vegetables. The combination of tender meat and vibrant vegetables wrapped in warm tortillas makes this dish a guaranteed crowd-pleaser. Elevate your grilling game with these mouthwatering fajitas and create lasting memories with loved ones.